Deep Frying

The major problem of deep-fried food is that the food is often prepared in bad oils, which are highly processed, can include trans-fat, and/or don’t have a high enough smoke point, so they can cause cancer and other illnesses. But, if you select the right frying oil, this big problem is solved. And last but not least, a lot of restaurants overuse and do not clean the oil enough, which also increases the risk of cancer and other illnesses. This problem is also fully solvable in the home environment: you just need to replace the oil often enough.

You need to decide for yourself if you want to eat deep fried food and how often. But in general, moderate and occasional consumption of deep-fried food that is prepared properly can be enjoyed by a healthy person guilt free. Since you don’t have control over frying oil and frying processes outside of the home, it is best to totally eliminate eating deep fried food in restaurants.

Do I Need a Deep Fryer?

The decision is up to you. A deep fryer will make deep frying easier and more consistent, but it is an extra expense and takes extra space. An alternative for using a deep fryer is a pot or fryer pot accompanied by a fryer basket lid that fits the pot and a deep fryer thermometer, which can show temperatures up to 400° (do not confuse this with a basic food thermometer).

Select an Oil with a High Smoke Point

In my recipes I refer to this as Frying oil, oils which can handle temperatures close to 400°F. These are examples of high smoke point oils:

• Semi refined/refined version of oils like Canola, Sunflower, Safflower, Soy, peanut, corn. etc.
• Avocado Oil
• Coconut oil
• Palm Oil
• Ghee (clarified butter)

Safety

Hot oil is extremely dangerous so be extremely careful when working with them:

• Make sure to place your deep fryer on a stable (flat) place and make sure that the deep fryer will not move. Place it far away from the edge of a table/surface. If you are using a pot or fryer pot, place it on the burner farther from you, with the handle pointing away from the edge or stove.
• Do not let kids or animals close to the deep fryer during preheating, frying, or cooling.
• Always cover with a lid during frying.
• Slowly and carefully place (or slip) the food into the preheated hot oil to prevent the oil from splashing you (burning you).
• Never place wet food into a deep fryer (for example, when making fries that rest in water.) They will need to be removed and dried with a towel before being placed into oil.
• Follow the maximum oil level line in the deep fryer and never overfill it with food. A pot without the maximum oil line should not be filled to more than half.
• Never place fingers and hands into the oil. Do not look closely into the deep fryer while frying since the oil can splash into your face

Disclaimer: Read the manual/manufacturer’s instructions for the deep fryer carefully. It will list the precautions. In this cookbook, I have provided just a basic list, which doesn’t include all possible safety precautions or requirements.

Oil Temperatures

Preheat your oil to the required temperature in your recipe and only place the food in the oil when it reaches that temperature. Always follow the temperatures required in the recipe, but to get some ideas, here is a basic list of deep frying temperatures:

370°F is great for fries, chips, doughnuts.
350°F is perfect for chicken tenders, fish, tenderloins, schnitzel, or fried cheese.
330°F is for large pieces of chicken with bone.
300 – 320°F is for pre-cooking fries.

How to Control and Work with Temperature during Deep Frying?

A deep fryer has a built-in thermometer and thermostat. It is really easy to check and be aware of oil temperature during any part of the process. The temperature you set up will be reached and the deep fryer will let you know (usually by a diode light) that you have reached it. You also don’t have to worry that the deep fryer will exceed the temperature you set, so using a deep fryer is very easy and generally safer than frying in a pot on your stove.

Specifics for Deep Frying on a Stove and Temperature Control

Deep frying on a stove requires higher precautions and has a few more rules in order to succeed and keep things safe at the same time:

• You need to use an external fryer thermometer throughout the whole deep frying process (preheating, deep frying, cooling).
• Place the fryer thermometer in a visible area so it is easily readable. Make sure it holds well, and do not place it in the way of the frying basket.
• Preheat the pot on a lower heat until you reach the desired temperature, and if you need to increase the heat, change it gradually (in tiny fractions to monitor how it affects the temperature before increasing even more).
• Monitor the frying temperature carefully during the whole process since you can’t take advantage of temperature controls as you can with a deep fryer.
• Never exceed the oil temperature of 370°F.
• Make sure that you have unlimited access to the stove knob so you can quickly turn off the stove if necessary.
• Even though I believe that by following all safety requirements and steps you will do great, I would encourage you to have a lid that fits the pot and a type B fire extinguisher available for the whole process in case of emergency.

Frying Time

Always follow the recipe and always make sure that the food is fully cooked, but also don’t over fry: fish usually cooks in 3 minutes and chicken tenders usually less than 5 minutes.

How to Know When the Food is Done?

Generally speaking, when you reach a nice golden color of food, it will be done. But you need to take even more into consideration if the piece is larger (use a food thermometer to test in this case or at anytime when you are not sure). Remove the food from the frier to check the internal temperatures — never test the internal temperature of meat while deep frying.

Use a food thermometer to determine the meat’s temperature.

After Deep Frying

• Turn off the fryer and disconnect from the outlet (or remove from heat).
• Let the oil totally cool before any manipulation (at least 2 – 3 hours).
• The oil can be reused for multiple deep frying until it starts looking used (gets darker, bitter tasting, etc.), or for up to 3 months — whatever comes first. Then, discard it.
• You can store oil in a fryer at room temperature (72°F or less) or in a sealed container in the refrigerator for up to 6 months.
• Clean the deep fryer regularly. You don’t have to clean the oil after every single use, but in general, more cleaning is always better.
• To clean the oil, strain it through a cheesecloth or sieve.
• Dispose of the oil by pouring it into a sealable metal container, such as a coffee can or a gallon milk jug, and then throw it into the trash or use any recycle possibilities if available. Never pour used oil into the sink; it can clog the pipes!

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